Food and Recipes Desserts Triple Chocolate Brownie-Mousse Stacks Recipe Be the first to rate & review! Allow plenty of time to make fillings, and immediately assemble stacks. You can chill the assembled stacks up to 24 hours ahead of time. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller Hands On Time: 45 mins Total Time: 4 hrs 30 mins Yield: 8 servings Ingredients BROWNIES Vegetable cooking spray 3/4 cup butter 1 (4-oz.) bittersweet dark chocolate baking bar, chopped 1 1/2 cups sugar 1 teaspoon vanilla extract 4 large eggs 1 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon table salt MILK CHOCOLATE MOUSSE 1/2 (12-oz.) package milk chocolate morsels (1 cup) 1/4 cup creamy peanut butter 1 cup heavy cream WHITE CHOCOLATE MOUSSE 1 cup white chocolate morsels 1 1/4 cups heavy cream, divided ADDITIONAL INGREDIENTS 8 large paper clips Heavy-duty aluminum foil Garnish: shaved chocolate Directions Prepare Brownies: Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Microwave butter and chopped bittersweet chocolate in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or just until melted and smooth, stirring every 30 seconds. Whisk in sugar and vanilla. Add eggs, 1 at a time, whisking just until blended after each addition. Stir together flour, baking powder, and salt in a small bowl. Whisk flour mixture into chocolate mixture until blended. Pour mixture into prepared pan. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Cut 8 circles, using a 3-inch round cutter. Reserve scraps for another use. Prepare Milk Chocolate Mousse: Microwave milk chocolate morsels and peanut butter in a small microwave-safe glass bowl at MEDIUM (50% power) 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Cool 5 minutes. Beat 1 cup heavy cream at medium speed with an electric mixer until soft peaks form; fold cream into milk chocolate mixture. Chill while making White Chocolate Mousse. Prepare White Chocolate Mousse: Microwave white chocolate morsels and 1/4 cup cream in a small microwave-safe glass bowl at MEDIUM (50% power) 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Cool 5 minutes. Beat remaining 1 cup cream at medium speed with an electric mixer until soft peaks form; fold into white chocolate mixture. Chill while preparing foil molds for Step Assemble stacks: Wash and dry paper clips. Cut heavy-duty aluminum foil into 8 (6- x 10-inch) pieces. Fold each piece in half to form a 3- x 10-inch strip. Wrap each strip around a 3-inch-diameter can. (This helps create a smooth curve.) Wrap 1 curved foil strip around each brownie; secure with a large paper clip. Immediately spoon Milk Chocolate Mousse into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole (about 1/2 inch). Pipe mousse onto brownies, dividing mixture evenly. Use a small spoon to level gently. Repeat procedure with White Chocolate Mousse. Chill 2 hours; remove foil to serve. Rate it Print